Best 5 Slow Cooker Harvest Sausage And Vegetable Casserole Recipes

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Are you tired of the same old, boring meals? Do you wish you could create a dish that is both hearty and delicious without spending hours in the kitchen? If so, then this recipe for "Slow Cooker Harvest Sausage and Vegetable Casserole" is the perfect solution for you! This dish combines flavorful sausage, an array of crisp vegetables, and a creamy sauce, all prepared in the convenience of your slow cooker. With minimal effort and a few simple ingredients, you can whip up a satisfying meal that will warm your belly and fill your home with aromas that are sure to tantalize taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER BREAKFAST SAUSAGE CASSEROLE



Slow-Cooker Breakfast Sausage Casserole image

If you love an all-American breakfast with hash browns, eggs, sausage and peppers, then this is the recipe for you! Besides being downright delicious, the cheesy casserole can cook overnight. Assemble all the ingredients in your slow cooker, set it on low and wake up to a hearty meal that's ready first thing in the morning for hungry houseguests.

Provided by Food Network Kitchen

Time 8h15m

Yield 8 servings

Number Of Ingredients 14

2 pounds breakfast sausage, casings removed, meat broken up
Nonstick cooking spray, for the slow cooker
One 30-ounce bag frozen shredded hash brown potatoes
1 red bell pepper, finely diced
1 orange bell pepper, finely diced
2 cups (8 ounces) shredded mild Cheddar
1 medium red onion, finely diced
2 cups (8 ounces) shredded whole-milk mozzarella
12 large eggs, lightly beaten
1 cup whole milk
1 teaspoon paprika
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
Hot sauce and ketchup, for serving

Steps:

  • Cook the sausage in a large nonstick skillet over medium-high heat until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a bowl to cool slightly and discard any fat left behind in the skillet.
  • Coat the insert of a 6-quart slow cooker with cooking spray. Layer half of the hash brown potatoes with half the sausage. Toss the bell peppers with the Cheddar, red onion and 1 cup of the mozzarella. Layer half the mixture over the sausage, then repeat the layering with the remaining potatoes, sausage and vegetable-cheese mixture.
  • Whisk the eggs, milk, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes.
  • Sprinkle with sliced scallions and serve with hot sauce and ketchup.

SLOW-COOKER HARVEST SAUSAGE AND VEGETABLE CASSEROLE



Slow-Cooker Harvest Sausage and Vegetable Casserole image

A zippy mustard sauce nicely coats tender pieces of colorful vegetables and smoked turkey sausage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h20m

Yield 4

Number Of Ingredients 8

3 tablespoons zesty Italian dressing
1 tablespoon Dijon mustard
2 medium unpeeled potatoes, cut into 1-inch slices (2 cups)
2 medium onions, sliced (1 1/2 cups)
2 medium carrots, cut into 1-inch slices (1 cup)
2 cups chopped green cabbage
1 ring (1 lb) fully cooked smoked turkey sausage, cut into 1-inch slices
1 can (14.5 oz) diced tomatoes with green pepper, celery and onion, undrained

Steps:

  • In small bowl, mix dressing and mustard. In 3 1/2- to 4-quart slow cooker, arrange potato slices in even layer; drizzle with one-third of the dressing mixture. Arrange onion slices on potatoes; drizzle with one-third of the dressing mixture. Top with carrots and cabbage; drizzle with remaining dressing mixture.
  • Arrange sausage slices on vegetables. Pour tomatoes in even layer over sausage.
  • Cover; cook on Low heat setting 7 to 8 hours.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1630 mg, Sugar 13 g, TransFat 0 g

SLOW-COOKER SAUSAGE CASSEROLE



Slow-cooker sausage casserole image

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 11

2 red onions , finely chopped
1 celery stick , finely chopped
1-2 tbsp rapeseed oil
4 carrots , cut into fat pieces
12 chipolatas , each halved
1 sweet potato , peeled and cut into chunks
400g tin tomatoes
1 tbsp tomato purée or tomato and veg purée
1 thyme sprig
1 rosemary sprig
1 beef stock cube or stock pot

Steps:

  • Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
  • Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
  • Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

Nutrition Facts : Calories 449 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

SLOW-COOKER SAUSAGE & WAFFLE BAKE



Slow-Cooker Sausage & Waffle Bake image

Here's an easy dish guaranteed to create excitement at the breakfast table! Nothing is missing from this sweet and savory combination. It's so wrong, it's right! -Courtney Lentz, Boston, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 5h20m

Yield 12 servings.

Number Of Ingredients 11

2 pounds bulk spicy breakfast pork sausage
1 tablespoon rubbed sage
1/2 teaspoon fennel seed
1 package (12.3 ounces) frozen waffles, cut into bite-sized pieces
8 large eggs
1-1/4 cups half-and-half cream
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
Additional maple syrup

Steps:

  • Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line the sides around the perimeter of a 5-qt. slow cooker with foil strips; spray with cooking spray., In a large skillet, cook and crumble sausage over medium heat; drain. Add sage and fennel., Place waffles in slow cooker; top with sausage. In a bowl, mix eggs, cream, syrup and seasonings. Pour over sausage and waffles. Top with cheese. Cook, covered, on low 5-6 hours or until set. Remove insert and let stand, uncovered, 15 minutes. Serve with additional maple syrup.

Nutrition Facts : Calories 442 calories, Fat 31g fat (12g saturated fat), Cholesterol 200mg cholesterol, Sodium 878mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.

SAUSAGE & VEGETABLE CASSEROLE



Sausage & Vegetable Casserole image

An economical casserole for the family. It's quick and easy. I learnt to make this when I was a beginner cook. (I also ate meat and wheat then)

Provided by Jubes

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

750 g thick sausages
1 onion, chopped
2 slices bacon, rashers chopped
41 g French onion soup mix (the powdered kind)
2 cups water
1 cup frozen mixed vegetables (or use steamed fresh veges)
1 tablespoon fresh parsley, chopped

Steps:

  • Pre-heat oven to 180°C.
  • Fry the sausages until browned. Chop into chunky pieces and set aside.
  • Fry the onion and bacon until the onion is soft.
  • Into a large casserole combine all of the ingredients and mix until well combined.
  • Bake uncovered for 30 minutes.
  • Stir in the parsley and serve.

Nutrition Facts : Calories 1271.2, Fat 105.4, SaturatedFat 34.8, Cholesterol 278.2, Sodium 3333, Carbohydrate 16.7, Fiber 3.4, Sugar 3.2, Protein 60.8

Tips:

  • For a more flavorful casserole, use a variety of vegetables. Some good options include carrots, celery, onions, peppers, and zucchini.
  • If you don't have any fresh vegetables on hand, you can use frozen vegetables instead. Just be sure to thaw them before adding them to the casserole.
  • To make the casserole more hearty, you can add some cooked rice or pasta to it.
  • If you're short on time, you can cook the sausage and vegetables in a skillet over medium heat until the sausage is browned and the vegetables are tender. Then, add the remaining ingredients and cook according to the recipe.
  • Serve the casserole with crusty bread or a side salad.

Conclusion:

This slow cooker harvest sausage and vegetable casserole is a delicious and easy-to-make meal that's perfect for a busy weeknight. It's also a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give this casserole a try.

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